Essen & Trinken

Dish Issue 81 December /January 2019

Dish is an award-winning bi-monthly magazine for people who enjoy cooking and reading about good food. It contains inspiring seasonal recipes and stories about food producers, issues and trends around food in New Zealand and overseas. The recipes are beautifully presented and simple to follow and offer inspiration for both accomplished cooks and those keen to try something new.

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New Zealand
Image Centre Publishing Limited
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6 Ausgaben

in dieser ausgabe

1 Min.
hello christmas

It’s always a bit crazy to be working on the bumper end-of-year issue when Christmas is still some time away, but the excitement of creating fantastic recipes and putting together ideas to help make your big day the best yet, wins through every time. In The Main Attraction (page 42), dish Food Editor Claire Aldous has delivered a Christmas Day meal to remember with her contemporary versions of yuletide classics. The line-up also includes our showstopping pavlova cover recipe, complete with gilded mini meringues and gold stars you can eat (page 64). Contributor Sarah Tuck has used the freshest seasonal berries to produce four decadent desserts that will work for any occasion throughout the festive period (page 56). We’ve got party time canapés (page 66) and Easy Everyday dishes (page…

1 Min.

GET GIFTING ‘Tis the season for giving. What better way to spoil someone special this festive season than with an edible gift? Turn to page 76 for our newest offerings or visit dish.co.nz and search 'Christmas' for further ideas. From Mini Christmas Cakes and Chocolate Peppermint Rounds to Spiced Orange and White Wine Aperitif, we have treats that everyone will enjoy. Make this silly season easier. SUBSCRIBE TO OUR DIGITAL NEWSLETTER AND RECEIVE DELICIOUS RECIPES, TOP TIPS, COMPETITIONS AND THE HOTTEST FOOD NEWS DIRECT TO YOUR MAILBOX, EVERY THURSDAY. WANT TO SIGN UP TODAY? HEAD TO DISH.CO.NZ AND GET CLICKING. DIGITAL dish Want your dish on digital? Subscribe at dish.co.nz/subs You’ve got to be in it to win it Every week we pay tribute to inspiring local producers, outstanding experiences and lifestyle must-haves with thoughtfully curated…

6 Min.
sweet like chocolate…

What’s new, news and necessary for your home COCKTAIL HOUR We’re shaken and stirred by this great new addition to our cocktail toolkit. Elemental Bitters are made by hand in New Zealand with 100 per cent natural ingredients in batches of 250 or less. The three flavours – Grapefruit & Hops, Coffee & Pimento Bitters, and Blackberry & Balsamic Bitters – have been created with cocktails in mind. We also love the dinky little sealed bottles. elementaldistillers.com It’s just a little blush Premium Pink Distilled Gin is Gordon’s way of raising a glass to the shade du jour. Inspired by an original recipe from the 1800s, this classic spirit with a modern twist is the perfect summer beverage. The refreshing taste of Gordon’s is balanced by the natural sweetness of raspberries, strawberries and redcurrants,…

1 Min.
superb herb festive greens

ROSEMARY Bring the outdoors in with one of the season’s most evocative herbs, rosemary’s woody, piney scent summoning up the roasts of Christmas past. The leaves will dry up within a few days, but that beautiful aroma will linger. THYME Ah… the heady scent of high summer. That is thyme to a tee. This herb blends beautifully with the rosemary – just be sure to give it a daily spritz to keep it perky and fragrant. STEP BY STEP First, assemble your kit. You’ll need a 10-inch metal wire wreath (ours was from Spotlight), pliars, fresh herbs, decorative leaves of your choice, and very fine gardening wire. Lay the longer pieces of rosemary on the frame first as a base, twisting the fine wire around to fix it in place. On top of this lay small…

1 Min.
what’s on

Gourmet in the Gardens OCTOBER 28 - NOVEMBER 25 HAMILTON Enjoy the scenic setting of Hamilton Gardens as you indulge in gourmet cuisine. hamiltongardens.co.nz Waiheke Walking Festival NOVEMBER 17-25 A free, nine-day event with more than 50 walks over a variety of terrain. Add food and wine for the ultimate day out. waihekewalkingfestival.org Kapiti Food Fair DECEMBER 1 PARAPARAUMU Go along hungry to this fun, foodie day out. It’s the perfect chance to purchase bespoke Christmas gifts. kapitifoodfair.net Alberton Market Day DECEMBER 9 AUCKLAND A fun, family-friendly market abundant with fresh produce, flowers and artisan stalls. heritage.org.nz Wellington Underground Christmas Market DECEMBER 12 A go-to for creative and crafty items to stock up on before the main event. undergroundmarket.co.nz Beast of a Feast JANUARY 13 MT MAUNGANUI Food and craft beer from some of NZ’s best breweries. littlebigevents.co.nz/beastofafeast An Evening with Nigella Lawson JANUARY 22 - 25 NATIONWIDE The domestic goddess herself is holding an…

5 Min.
lo work of heart

Milly’s Kitchen shop, in Auckland’s upmarket Ponsonby, is a visual banquet: shelf upon shelf of European cast-iron casseroles and pans, gleaming copper, chef’s knives, top-of-the-range appliances, beautiful bakeware… and that’s just for starters. So when dish meets Milly’s owner Liz Oldfield at her Herne Bay villa, it’s no surprise to learn that cooking is something very close to her heart. Liz shares the elegant early 1900s weatherboard villa with husband, Carey, and Humphrey, a magnificently lush ragdoll cat. Their three children are all in their 20s and living away from home. Hospitality industry veteran Liz modernised the kitchen about 10 years ago (within the constraints of what is permitted in a heritage zone home) in their first big renovation after moving in almost 30 years ago, opening up the space to…